Churro Pumpkin Snickerdoodle Bread

A moist, spiced pumpkin bread swirled with cinnamon sugar, inspired by churros and classic snickerdoodle cookies. Perfect for autumn breakfasts or cozy desserts.

I always think of autumn whenever I make this bread. The sweet scent of cinnamon swirling through the kitchen brings back memories of chilly mornings and cozy desserts after family dinner.

Ingredients

• For the Cinnamon Sugar: 1/2 cup (100 g) granulated sugar, 1 1/2 tsp ground cinnamon
• For the Bread: 1 3/4 cups (220 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1 cup (200 g) granulated sugar, 1/2 cup (100 g) light brown sugar (packed), 1/2 cup (115 g) unsalted butter (melted and cooled), 2 large eggs, 1 cup (240 g) canned pumpkin puree, 1/4 cup (60 ml) whole milk, 2 tsp pure vanilla extract
• For the Snickerdoodle Swirl: 1/4 cup (50 g) granulated sugar, 1 1/2 tsp ground cinnamon

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Prepare Pan:

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.

Mix Cinnamon Sugar:

In a small bowl, mix together the cinnamon sugar ingredients. Reserve 2 tablespoons for topping. Set aside the rest.

Mix Snickerdoodle Swirl:

In another small bowl, mix the snickerdoodle swirl sugar and cinnamon.

Combine Dry Ingredients:

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Combine Wet Ingredients:

In a large bowl, whisk together both sugars and melted butter until combined. Add eggs, pumpkin puree, milk, and vanilla. Whisk until smooth.

Form Batter:

Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.

Layer Bread:

Pour half of the batter into the prepared loaf pan. Sprinkle evenly with the snickerdoodle swirl mixture. Top with remaining batter and smooth the surface.

Add Topping:

Sprinkle the reserved cinnamon sugar evenly over the top.

Bake:

Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

Cool:

Let cool in the pan for 15 minutes. Remove and transfer to a wire rack to cool completely before slicing.

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This recipe is a family favorite, especially during holiday gatherings. Everyone loves grabbing a thick slice for breakfast or dessert, and it never lasts long!

Required Tools

9x5-inch loaf pan, mixing bowls, whisk, spatula, measuring cups and spoons, cooling rack

Allergen Information

Contains: Wheat (gluten), eggs, milk (dairy), butter. May contain traces of nuts if added. Always check ingredient labels for cross-contamination if you have severe allergies.

Nutritional Information

Per serving (based on 10 slices): 280 calories, 9 g total fat, 47 g carbohydrates, 3 g protein.

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Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Enjoy this delicious bread warm or at room temperature. Store leftovers tightly wrapped for up to three days.

Recipe Questions

→ Can I substitute pumpkin puree with another ingredient?

Yes, sweet potato puree can be used as an alternative without losing the soft texture and spiced flavor.

→ How can I ensure a moist, tender crumb?

Use melted butter, avoid overmixing the batter, and bake until just set for a perfectly moist loaf.

→ Can nuts be added for texture?

Absolutely. Fold in 1/2 cup chopped pecans or walnuts to the batter for added crunch.

→ Is this suitable for breakfast or dessert?

It's delicious any time—serve warm for breakfast or with a scoop of ice cream as dessert.

→ Should the loaf pan be lined or greased?

Grease and flour the pan or use parchment paper for easy removal and a smooth crust.

→ What spices provide the signature flavor?

Cinnamon, nutmeg, ginger, and cloves build the warm, aromatic profile in every slice.